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Clover Creamel Baked Custard

clover creamel

Clover Creamel Baked Custard

Recipe By: Tumi Mogoai
4 tbsp Creamel creamer
300ml warm water
2 eggs 
2 egg yolks
1/3 cup sugar
1 tsp vanilla extract
ground cinnamon
Preheat oven to 150°C.
Place six 4 ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
Pour the warm water over the creamer and stir thoroughly.
In a medium saucepan, bring the milk to a low simmer.
In a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
Temper the egg mixture by pouring in and whisking a small amount of the simmering milk then add the remaining milk while still whisking.
Pour the mixture through a fine strainer into the cups then sprinkle lightly with the cinnamon. This will help remove any lumps or curdles egg that might have formed.
Pour hot not boiling water into the pan until it reaches halfway up the sides of the cups. Do not use boiling water.
Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
Keep the custard in the water bath to cool for about 2 hours before serving.
Sprinkle some sugar and cocoa powder on to make it fancier OR
Sprinkle some sugar on top to turn it into a crème brulee
Better yet use the leftover egg whites to make meringue and serve on top of your custard then brulee.

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